Japanese Inspired Kabocha Miso Soup -Rich, Creamy, Comforting

Tis the season for winter squashes! Meet "kabocha squash" also known as Japanese pumpkin. Have ever tried it? 

While most people are familiar with butternut squash, acorn squash, spaghetti squash, or orange pumpkin, one variety that is more unusual is kabocha squash—a sweet, flavorful squash that’s perfect winter cooking .

What Is Kabocha Squash?

If you’ve never tried kabocha squash, imagine the sweetest, creamiest squash you’ve ever tasted—then make it even better. Kabocha has a deep orange interior and a soft, almost chestnut-like flavor that shines whether you roast it, mash it, or slip it into soups. 

Also known as Japanese pumpkin, kabocha squash has a dark green, exterior and rich orange flesh. Its naturally sweet, nutty flavor and velvety texture make it ideal for soups, roasting, or mashing. You can find it at most grocery stores throughout the winter and farm stands in the fall, including places such as Whole Foods Market and local produce markets.

Why You’ll Love the flavors in this Roasted Kabocha Miso Soup

Personally, I love the rich sweet flavor of roasted kabocha squash all by itself as a side dish. However,  I also enjoy it blended into a warm, creamy soup and flavored with miso, rice vinegar, and tamari. But WAIT!! 

This soup can be prepared 2 different ways!

1. Japanese flavors: You could eat the soup with the miso, rice vinegar and tamari flavorings which are not added until you serve it in each bowl. The soup will be Asian flavored and tangy.

2. Plain and soothing:  Serve it without the miso, tamari, and rice vinegar and this soup will be mild, cozy, and soothing.  

Either way, this soup is completely plant-based, rich in beta-carotene, antioxidants, and potassium.

It's cold outside, maybe even snowy, or icy.  

Turn on the oven, roast the squash, and warm up the house. Then follow the direction to make a warm and cozy piping hot bowl of winter squash soup. 

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🥣 Roasted Kabocha Miso Soup (Vegan)

Serves: 4 | Prep time : 15 min | Cook time: 40 min

🧄 Ingredients

• 1 medium kabocha squash (about 2 ½–3 lbs), seeds removed and sliced into sixths.

• 1 medium onion, chopped

  1 large white russet potato, peeled and chopped

• 2–3 garlic cloves, minced

• 1 tbsp freshly grated ginger

• 4 cups vegetable broth or water (your choice) 

  The following ingredients (seasonings) get added to each bowl before serving.  

• 1–2 tbsp white or yellow miso paste (to taste)

• 1 tbsp tamari or gluten-free soy sauce

• 1 tablespoon rice vinegar 

• Optional: ½ cup coconut milk for extra creaminess

• Garnish: scallions, roasted squash, toasted sesame seeds, or chili oil.

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🔥 Directions

1. Roast the squash:

   • Preheat oven to 400°F (200°C).

   • Cut kabocha into 4-6 large wedges (wash well, but no need to peel—the skin softens beautifully).

   • Roast on a parchment-lined baking sheet for 25–30 minutes, or until tender and caramelized on the edges. (spray with oil spray if desired)                 

2. Sauté vegetables:

   • In a large pot, heat 1/4 cup of water

   • Add onion and saute, stirring for 5 minutes until soft.

   • Stir in garlic and ginger, cook 1 minute more.

3. Simmer:

   • Add roasted squash, chopped uncooked potato and vegetable broth or water.

   • Bring to a simmer for 10-15 minutes until potatoes are soft.

4. Blend:

   • Use an immersion blender to blend until smooth. 

5. Add miso, tamari, and rice vingar mixture only to the individual bowls when serving:

   • In a small bowl, whisk miso paste with a ladle of warm soup to dissolve it, tamari, and rice vinegar. 

   • Add 1 tablespoon of miso mixture to each bowl before serving.

   • Stir in coconut milk if desired.

6. Taste & adjust seasoning:

   • Add more miso or broth as needed for saltiness and consistency. Do not heat the miso- it destroys all the benefits. 

7. Serve:

   • Ladle the soup and miso mixture into bowls and top with scallions, sesame seeds, or a drizzle of chili oil.

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🌿 Tips & Variations

• Add a handful of spinach or bok choy before serving for extra greens..

• Swap kabocha for butternut if needed — roasting brings out the same sweetness.. 

  Don't have miso and don't want to buy it?  Leave out the miso, tamari, and vinegar. The soup will taste different but good.

  
  
  

  What is  Miso ?: 

  Miso can be found in the refrigerated cases in Whole Foods Markets or Asian markets. Miso is a traditional Japanese seasoning made from fermented soybeans, sea salt, and a starter culture called koji, often mixed with grains like rice or barley. (For gluten-free be sure to read labels and get one that is made with rice or a container labeled gluten-free) 

  This slow fermentation process—ranging from a few months to several years—creates a nutrient-rich paste with a deep, savory umami flavor. 

  Keep miso refrigerated and use in soups, marinades, dressings, and sauces. Because it is a fermented food, miso contains beneficial probiotics that can support gut health and digestion. It’s also rich in essential minerals, B vitamins, and antioxidants

  

Kabocha squash soup with or without  the miso mixture is a great choice for anyone looking for low-calorie, nutrient-dense, plant-based meals that may support immune health, eye health, and glowing skin.